This Chicken with Mushroom Gravy is a total crowd pleaser, and a great quick one for midweek! Juicy, pan seared chicken breast is smothered with a mushroom gravy that is absolutely to die for. And don’t worry – this recipe makes plenty of gravy!
Winner, winner … Chicken with Mushroom Gravy!
I looked at the homepage of my website the other day and all I could see was golden, brown, yellowy foods. Working backwards from the most recent: Cheesy topped Spinach Ricotta Cannelloni (mostly yellow), Spring Rolls (golden brown), Crispy Roasted Parmesan Potatoes (golden brown), Baked Vegetables and Rice (some colour, mostly brown seasoned rice), 3 Ingredient Peanut Butter Cookies (100% brown).
I vowed to share something colourful this week. Bright, fresh colours, lots of green. I wanted to brighten up my website, darn it!!!!
#Fail.
And wait until you see the weekend recipe on Friday. It’s more brown.
#RepeatFail
Fact: Brown foods rock. The golden brown bits of any dish are always the best. Slow cooked stews, curries, pies – this type of food is me.
Healthy food blogs are probably very green with lots of colourful veggies.
My blog is very brown. And I’m totally cool with that. 😉
So here’s some more brown food for you – Chicken with Mushroom Gravy.
I know many people are extremely fond of cooking with chicken breast, but for me, it’s more the exception rather than the rule. I’m a dark meat gal – thighs, wings, drumsticks, basically every other part of the chook. Body only, I don’t do the chicken feet thing – do you?? 😉
But on this occasion, with all that sauce and a quick pan sear, chicken breast works great. Of course, it would be terrific with thigh too!
I think Mushroom Gravy is my favourite type of gravy. I say “think”, because I’m a little brain washed at the moment, seeing all these photos, and I can’t think of any other type of gravy or gravy type sauce right now.
My one little tip is to make this gravy with beef rather than chicken broth. I know it sounds counter intuitive, to use beef broth when you’re making a chicken recipe. But trust me, beef broth works better. It has a more intense flavour, but the beef flavour doesn’t overpower the dish. In fact, though people with a refined palette may notice the beef flavour, normal people wouldn’t.
They’ll just know this gravy is to die for. 🙂 – Nagi x
PS Beef broth also makes the gravy a nice deep brown colour, whereas chicken broth makes a pale brown gravy. You can use chicken broth if you prefer, but I’d add some extra flavour into the sauce – see notes in the recipe.
More chicken recipes you’ll love!
The BEST Baked Chicken Breast – the juiciest baked breast you’ll ever have!
Baked Chicken and Rice – chicken AND garlicky butter rice, made in one pan!
Honey Mustard Chicken – super quick prep
Slow Cooked Chicken Stew and a faster Chicken Stew (Casserole) – on the table in under an hour!
Browse all chicken recipes
CHICKEN WITH MUSHROOM GRAVY
WATCH HOW TO MAKE IT
Chicken with Mushroom Gravy recipe video! Note the part where I’m making the gravy, how I add the broth gradually, stirring constantly. This is key to ensure you don’t end up with any flour lumps in your gravy. N x
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Chicken with Mushroom Gravy
Ingredients
Chicken:
- 600 g / 1.2 lb chicken breasts, boneless skinless, , 4 small ones (Note 1)
- Salt and pepper
- 2 tsp olive oil
- 1 tbsp / 15g butter
Mushroom Gravy:
- 2 tbsp / 30 g butter , separated
- 120 g / 4 oz mushrooms , sliced
- 1 garlic clove , finely chopped (or minced)
- 1/4 cup / 35g flour (3 tbsp)
- 2 cups / 500 ml beef broth (Note 2 for chicken broth)
Garnish (optional):
- Thyme or parsley
Instructions
Chicken:
- Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5″ thick. Sprinkle both sides generously with salt and pepper.
- Heat oil and melt 1 tbsp butter in a large skillet over high heat. Add chicken and cook for 3 minutes or until golden, then turn and cook the other side for 3 minutes. Transfer to plate, cover loosely with foil.
Gravy:
- Add 1 tbsp butter to the skillet. Add mushrooms and cook for 3 minutes or until pretty golden.
- Add remaining 1 tbsp butter and garlic. Cook for 1 minute until mushrooms are golden.
- Turn heat DOWN to medium. Add flour and mix for 1 minute.
- Add about 1/4 of the beef broth, mixing as you go. Once incorporated, add remaining broth gradually, mixing constantly. This is key to avoid lumps in gravy. Use a whisk if needed (works fine even with mushrooms in there) (Note 3 for beginner option).
- Cook gravy for about 2 minutes or until it thickens to your taste – remember it will thicken more as it cools when serving. Adjust salt and pepper.
- If you want, return chicken to the pan and turn to coat in gravy.
- Place chicken on serving plates, top with gravy. Best served with mashed potato or similar to optimise the mushroom gravy experience!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Wake up, eat breakfast, deal with private business, settle on day bed to watch the sun rise. #HardLifeOfDozer
Another great recipe, my husband and I both loved it! Made it exactly as written, served it over white rice 🙂
I am so glad you enjoyed it Mandi! N x
Making this tonight. Just want to say how much I love your blog. I’ve never had any recipe turn out badly — they’ve all been delicious, from desserts (RED VELVET CAKE) to dinners. Very happy to have you in my browser bookmarks!
This is my go to recipe for mushroom gravy. I use the chicken mushroom gravy for my chicken and make beef mushroom gravy for my beef tips or hamburger steak. This is a very easy recipe to follow. I mix the 1/4 C of flour with the 2 C of room temp broth and stir with a whisk before adding to my mushrooms to prevent lumps. If the broth is refrigerated, I heat the broth until it is lightly warm.
I made this tonight with chicken thighs. It was Very good. My question is after cooking thighs(which browned nicely) and removing them I had a lot of juice left in the pan. Should I drain the juice before cooking mushrooms? Thanks Jim
Another winner from Recipetin! Served with sweet potato mash, baby carrots and peas for some colour!
My boyfriend and I enjoyed this a lot! It’s easy to make. I added sautéed onions for more flavor and used baby Bella mushrooms. I seasoned the chicken with salt, pepper, and garlic powder. I would make this again!
Lovely flavor with everyday ingredients! Another winner. Thank you for the recipe.
This was my 3rd recipe I used in the last 5 days all delishes well done and thank you Anna from Malta😍
I was looking for a gravy recipe that I could use with both chicken and meatloaf. This mushroom gravy is just the ticket! So delicious and goes with everything! Thanks bunches!
Very good, I added some fresh cracked black pepper to the gravy. I made this with chicken last week, and tonight I’ll do it with pork. My kids love it.
Just what I wanted as
I had chicken stock to use up. Very tasty! Thank you!
I adjusted the recipe, hope you don’t mind as I didn’t have mushrooms or garlic
( next time I will, and Mom always said, “A recipe is just a guide line :). Beef Broth??… I never would have thought of that! I used beef stock not broth, pepper corns for some zap, diced sweet onions…. and a caned mushroom garlic soup ( sorry for using a can). I also never would have thought to pound the chicken breast for this type of dinner. I’ve only pounded chicken breast to marinade for the BBQ. This is also the first time I’ve pan fried the breasts, I’ve made very similar before ( and I didn’t forget the mushrooms) but all placed in a roasting pan for the oven. Crisping the chicken made it and I’ll be doing this again!
PS, sounds and looks like Dozer shares the same lifestyle as our 2 old boys.
I absolutely LOVED this. Super easy to make. I didn’t have beef broth, so I used chicken and added a package of Oxo bouillon. I will absolutely be making this again.
Perfect Jen!! N x
This gravy is so delicious and the cooking time/ method for chicken breasts is perfect! Thank you
This 🍄 gravy is exactly what I was looking for. Thanks
Er….that’s a toadstool don’t ever eat one!
Loved it, so did my three kids!! They asked me to save it in fact. I have honestly never made such rich gravy.
I tweaked a bit as i only had 80gr mushrooms, and also added back bacon.
Can I use the slow cooker for this? A mix of boneless, skinless chicken breast and bone in drums. If so, what adjustments
trying tonight
I hope you loved it Kelly! N x
I followed your recipe exactly and it was so savory and delicious. I loved the sauce. It was the perfect addition and did not overpower or become too thin. It clung to the chicken giving it an amazing flavor.It was the perfect balance of all the yummy things together. My husband and I loved it. It will definitely be a dish I will serve to company.
I like your brown foods and brown website. Seen your salads and they look amazing. Sounds like your mum and my mum are both really amazing chefs and we both grew up knowing how possible it is to cook wonders at home. Recently last year or so I’ve been uninspired to cook since I’ve been channelling creative energy elsewhere and I just don’t have the brain power to be imaginative in the kitchen. But your recipes are like so awesome, easy, yummy, tasty. I said to my husband I know I can just follow this website & NOT modify (i.e. use more brain power) the recipes. Such a relief! Cooking has become fun again, easy, fast, yum, tasty. I look forward to going to the grocery store!?!? to get ingredients now. I never followed a recipe site before because even though they put testimonials on it and had massive ratings I was like……. i don’t believe them! Just sounds……flatttt. But I know with your recipes I can just relaxxx and follow along. I am definitely a fan and recipetineats is becoming easily my only go to for every day meals indefinitely. THANK YOU NAGI